Pumpkin Gingerbread

The first thing I've baked with pumpkin this fall, and one of my all-time favorites. This is such a fabulous fall-holiday loaf and makes your whole house smell fantastic while it's baking and cooling! I made this with spiced cream cheese and as always it went FAST!



Beth's Pumpkin Gingerbread
Makes 2 regular loaves or 6 minis
3 C Sugar
1 C Oil
4 Eggs
2/3 C Room temp water
1 15oz Can pumpkin puree
3 tsp ground ginger
1 1/2 tsp Allspice
1 tsp cinnamon
1 1/2 tsp cloves
3 1/2 C flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 T molasses

Prepare loaf pans by lightly greasing and flouring.
Mix oil and sugar until combined, add eggs one at a time and mix well. Add pumpkin, water and spices & mix well. In a large bowl sift together flour baking soda, salt and baking powder, slowly add to pumpkin mix until well combined. Add molasses & mix.
Pour into prepared loaf pans and bake at 350 for about 1 hour or until shish kabob stick comes out clean.
Serve with spiced cream cheese.

Spiced Cream Cheese
1 8oz package cream cheese, softened
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp all spice

Mix all until well combined.